Pickled Ginger

Gari is prepared by taking thin slivers of ginger root and then pickling them in plum vinegar, giving it a slightly sweet taste, striking pink colour and a pungent aroma. It is most commonly eaten with sushi, for which it is an essential accompaniment. This is not only because of its antibacterial qualities, which make it ideal for eating with raw fish, but also for its effectiveness in cleansing and refreshing the palate between dishes allowing the taste of the fish to be fully appreciated.